Updated: Aug 27, 2019
Scroll to the bottom of this post to see the recipes.
Welcome to my last post about foams! If you've been following along, then you know that the last 4 foams use proteins as to hold together. But not all foams require proteins. For example, dish detergent. The detergent--like a protein--has a water-loving end and air-/fat-loving end. The fat-loving end attaches to oils and dirt on your dishes, and the water-loving ends form a protective coating to prevent the oils from sticking together again. But, over time, the bubbles go away and you are left with still water.
Sugar foams, like detergent, don't require proteins to hold their shape. You can heat the sugar, incorporate air into it, then allow it to cool, trapping the bubbles inside. You can beat the sugar--like in making a marshmallow or meringue--or use other substances like baking soda to incorporate carbon dioxide into the sugar, like in Honeycomb Candy. As the sugar sets, the bubbles are trapped, allowing the sugar to keep its shape.
Thanks for following along with foams! Next, we're on to emulsions!
Here are some recipes that use sugar foams: